As you may have been able to tell by the infrequency of my postings, things have been a bit hectic around here. Finals are quickly approaching, and I’m kicking myself for the oh-so-wise decision to load up on classes and graduate a semester early. (I’m sure the decision will eventually pay off, but still…)
On top of school stress, Gabe and I are still dealing with a mouse problem. I thought this week’s 80° weather would coax those critters back outside, but apparently they love our apartment. (And why not? We’ve made it a cozy home.)
Needless to say, our general busyness means that meals this week have mostly revolved around take-out food and leftovers. (And surprisingly tasty precooked cajun chicken sausages.) But even when we’re too busy to cook, the one thing Gabe and I will take the time to lovingly prepare is coffee.
It may be December 3, but it’s still warm enough in Boston for us to have our windows open at night. Seriously. The balmy weather makes it hard to get into the holiday spirit, but it also means I can continue to make ice cream without abandon.
I received a couple bags of “chipper wood” coffee beans in the mail from Stumbeano’s this week, which has to be the most delicious-smelling mail in the world. I saved most of it for my latte habit but decided to turn 1 1/2 cups of beans into dessert. (A very wise decision, indeed.)
Coffee beans + sugar
Starbucks “reintroduces” a wildly popular pumpkin spice latte every autumn. It’s delicious. But come on, I used to be a barista. There’s no way I’m going to be outdone by the ‘Bucks.
I found a great recipe for homemade pumpkin syrup online and followed it almost exactly, except I used two cinnamon sticks instead of a tablespoon of ground cinnamon. It turned out really well! Our fridge now holds four types of homemade syrups: peppermint, vanilla, hazelnut, and pumpkin. Coffee date, anyone?
I'm beginning to feel like one big advertisement for Trader Joe's...